Classic Martini Style

Ingredients

  • 2.5 serves House on the Hill spirit
  • 0.5 serve dry vermouth (Dolin Dry Vermouth de Chambéry works really well)
  • 1 dash orange bitters (optional, for extra complexity)
  • Garnish: A lemon twist (peel) or a green olive on a pick
  • Ice (fresh and plenty of it)

Method

  1. Chill the glass: Put your martini glass in the freezer for at least 10 minutes before you start.
  2. Combine ingredients: Fill a mixing glass or cocktail shaker with fresh ice cubes. Add the House on the Hill spirit, dry vermouth, and a dash of orange bitters if using.
  3. Stir well: Stir the mixture steadily for 30 seconds until it is thoroughly chilled and properly diluted.
  4. Strain: Remove your glass from the freezer. Strain the drink into the chilled glass.
  5. Garnish: If using lemon, pinch the peel over the drink to release the oils, rub it along the rim, and drop it in. Alternatively, add your olive

Okinawan Aura

Ingredients

  • 2.5 serves (75ml) House on the Hill spirit

Method

Cudgen Creek and Lime

Ingredients

  • 2.5 serves House on the Hill spirit
  • Garnish: A slice of lime and some mint leaves
  • Ice (fresh and plenty of it)

Method

  1. Chill the glass: Put your glass in the freezer for at least 10 minutes before you start.
  2. Combine ingredients: Fill a mixing glass or cocktail shaker with fresh ice cubes. Add the House on the Hill spirit,
  3. Stir well: Stir the mixture steadily for 30 seconds until it is thoroughly chilled and properly diluted.
  4. Strain: Remove your glass from the freezer. Strain the drink into the chilled glass.
  5. Garnish: If using lime, pinch the peel over the drink to release the oils, rub it along the rim, and drop it in. Add the mint leaves

Sweet Potato Spirit Pizza Sauce

Ingredients

  • 2.5 serves (75ml) House on the Hill spirit
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 medium cloves garlic, minced (about 4 teaspoons)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 (400g) can whole peeled tomatoes, roughly broken up by hand
  • 1 cup heavy cream
  • Sea salt and freshly ground black pepper

Method

  1. Heat olive oil in a medium saucepan over medium heat until shimmering. Add garlic, oregano, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes. Increase heat to high, bring to a boil, then reduce to a bare simmer. Cook, stirring occasionally, until reduced by 1/4, about 20 minutes. Add heavy cream, increase heat to bring to a boil, reduce to a simmer, and continue to cook until reduced again by 1/4, about 20 minutes longer. Add House on the Hill spirit and cook for 7 minutes. Remove from heat and season to taste with salt and pepper.
  2. Let sauce cool slightly, then transfer half of sauce to the jar of a blender. Blend, starting on lowest speed and gradually increasing to high until completely smooth, about 2 minutes total. Strain through a fine-mesh strainer into a medium bowl. Repeat with remaining half of sauce.